Grandma’s Spicy Applesauce Cake
This traditional cake, packed with rich spices and the warmth of applesauce, has been a family favorite for generations. It’s perfect for potlucks, picnics, and birthdays—it holds together beautifully and even tastes better the next day. Whether you’re enjoying it with a fork or just your fingers, this cake promises a delightful mix of spice, sweetness, and texture from raisins and nuts.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | Butter (room temperature) |
| 2 cups | Granulated sugar |
| 2 | Large eggs |
| 1 tsp | Vanilla extract |
| 3 1/2 cups | All-purpose flour |
| 2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1 tsp | Ground allspice |
| 1 tsp | Ground cinnamon |
| 1/2 tsp | Ground nutmeg |
| 1/4 tsp | Ground cloves |
| 3 cups | Unsweetened applesauce |
| 2 cups | Raisins (dusted in cocoa) |
| 1 cup | Chopped walnuts |
| 1/2 cup | Chopped pecans |
Nutritional Information (Per Serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 517.9 kcal |
| Fat | 20 g |
| Saturated Fat | 10.4 g |
| Cholesterol | 75.9 mg |
| Sodium | 248 mg |
| Carbohydrates | 81.2 g |
| Fiber | 2.7 g |
| Sugars | 40.8 g |
| Protein | 6.4 g |
Instructions
-
Cream the Butter and Sugar
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. You want the mixture to turn pale in color as the sugar dissolves into the butter, creating a smooth texture. -
Add the Eggs and Vanilla
Crack the eggs into the bowl, one at a time, and beat them into the butter-sugar mixture. Add the vanilla extract and mix until fully combined. This step helps build the cake’s structure while incorporating flavor. -
Prepare the Raisins
Dust the raisins in a little bit of cocoa powder to prevent them from sinking to the bottom of the cake. Set them aside for now, and move on to the dry ingredients. -
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, ground allspice, cinnamon, nutmeg, and cloves. The spices are what give this cake its distinct “spicy” flavor, so don’t skimp on them! -
Incorporate the Applesauce
Gradually add the dry ingredients into the wet mixture in batches, alternating with the applesauce. Stir gently after each addition, being careful not to overmix the batter—just until everything is combined. The applesauce adds moisture and a touch of natural sweetness to the cake, making it incredibly tender. -
Fold in the Raisins and Nuts
Now it’s time to stir in the cocoa-dusted raisins, chopped walnuts, and pecans. These add both texture and flavor, creating little bursts of sweetness and crunch throughout each bite. -
Prepare the Pan
Grease and dust a 9-inch tube pan or bundt pan with cocoa powder. The cocoa will prevent the cake from sticking while adding a subtle hint of chocolate to the crust. -
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so start checking the cake around the 70-minute mark. -
Cool and Remove from Pan
Once baked, allow the cake to cool slightly in the pan—about 10-15 minutes—before carefully removing it. This will help the cake retain its shape and make it easier to handle. -
Frost the Cake
Once the cake has cooled completely, you can frost it with a rich, glossy chocolate icing for an extra indulgent finish. Grandma always used the Glossy Chocolate Icing #90756, but you can also opt for your favorite icing recipe or enjoy the cake plain.
Tips for Success
- Use Room Temperature Ingredients: Room temperature butter and eggs mix more easily and evenly, ensuring a smooth, creamy batter. This is especially important for creaming the butter and sugar.
- Measure the Flour Correctly: For the best texture, be sure to spoon and level your flour into the measuring cup rather than scooping. Too much flour can result in a dry, dense cake.
- Don’t Overmix: Once you start adding the dry ingredients, mix only until combined. Overmixing can result in a tough cake by over-developing the gluten in the flour.
- Prevent Raisins from Sinking: Dusting the raisins in cocoa powder helps them stay evenly distributed in the cake batter rather than sinking to the bottom.
Variations and Customizations
- Apple Chunks: For added texture and apple flavor, fold in 1 cup of finely chopped fresh apples along with the raisins and nuts.
- Dried Cranberries: Substitute dried cranberries for the raisins for a slightly tangier taste. This works beautifully for fall and winter holiday celebrations.
- Spice it Up: If you’re a spice lover, you can increase the amount of cinnamon, allspice, or nutmeg to intensify the flavors.
- Gluten-Free: Swap the all-purpose flour for a gluten-free baking mix if you’re catering to gluten sensitivities.
Serving Suggestions
- With a Hot Beverage: This cake pairs wonderfully with a cup of coffee or tea. The spices and sweetness complement warm drinks, making it an excellent choice for afternoon tea or after-dinner dessert.
- As a Snack Cake: Since this cake holds together so well, it’s ideal for picnics, road trips, or lunches. It doesn’t require refrigeration, making it a convenient and delicious snack to carry with you.
- Frosted or Plain: While the glossy chocolate icing adds an indulgent touch, this cake is just as delightful on its own. For a lighter option, skip the icing and dust the top with powdered sugar before serving.
Storage and Freezing Tips
- Storing: Store the cake in an airtight container at room temperature for up to 4 days. The flavors tend to intensify after the first day, making it even better the next day.
- Freezing: If you have leftovers or want to make the cake in advance, it freezes exceptionally well. Wrap the cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw it at room temperature before serving.
Recipe Yield: One 9-inch tube cake, serves 12.
